Description

If you are lactose intolerant or dairy free, this key lime cheesecakes recipe is the perfect replacement for your cheesecake craving.

Scale

Ingredients

FOR THE CRUST:

1 1/4 cup cashew flour, try our favorite brand here
1/4 cup unrefined coconut palm sugar, try Nutiva Organic brand
1/4 tsp sea salt
4 tbsp coconut butter, such as from Nutiva, chilled

FOR THE CHEESECAKES:

1 1/4 cup cashews, soaked in boiling water for 30–45 minutes
1/2 cup coconut cream (see notes below!)
1/2 tsp vanilla extract
1/4 tsp sea salt
1/2 cup key west lime juice, from Nellie & Joe’s
1/4 organic Grade A maple syrup, such as Crown
2 tbsp extra virgin organic coconut oil, such as Barlean’s, softened

Instructions

FOR THE CRUST:

Preheat the over to 350
Line a 12 cup muffin pan with 12 cupcakes liners
Combine all of the ingredients together in a medium sized bowl. Use a pastry blender to blend your ingredients (or a fork is second best). Do not use your hands, as it will add heat to your coconut butter.
Add 2-3 tablespoons of crust mixture to the bottom of each cupcake liner and press firmly (I use the back of my 1/4 cup measuring cup)
Bake for 10-12 minutes. Let cool completely before adding the cheesecake mixture.

FOR THE KEY LIME CHEESECAKES:

Add all of the cheesecake ingredients to a high speed blender and blender until smooth and creamy.
Pour the cheesecake mixture into the cooled crust liners.
Place in the fridge for 3-4 hours until firm (or if you’re in a hurry, add them to the freezer for about 1 hour).

Notes

Buy a can of organic coconut cream, such as Nature’s Greatest Foods and leave it out at room temperature. Open the can and only use the creamy white part by scooping it out with a spoon. 1 can should give you enough for this recipe. Don’t use the coconut cream liquid — instead store that in a canning jar in the fridge for your morning smoothie!